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I'm curious if this was a 1-bevel koba or 2. If a 1, is the micro-bev on the front side or back of the knife? (From what I know, Mr Broida puts micro single-bevs when he sharpens double-bevelled knives and I suppose he would do the same in this case.

what do you mean by this? I think you're asking if i microbeveled one side or both.... if so, i only did the bevel side. Debas are the only exception i can think of off the top of my head here.

.. I remembered that I had some green onions in the crisper that were starting to go soft, so I gave it a go...following the video from JapaneseKnifeSociety as closely as I could. Definitely improved as I worked my way from left-to-right. Here is a shot of the final rounds...not awful...After being shocked at the performance of my Masamoto, then my SIH, I really didn't think that could happen again...but it did.

Nice! Now I'll really have to hurry with my own usuba...

Originally Posted by JBroida

Originally Posted by Patatas Bravas

I'm curious if this was a 1-bevel koba or 2. If a 1, is the micro-bev on the front side or back of the knife? (From what I know, Mr Broida puts micro single-bevs when he sharpens double-bevelled knives and I suppose he would do the same in this case.

what do you mean by this? I think you're asking if i microbeveled one side or both.... if so, i only did the bevel side. Debas are the only exception i can think of off the top of my head here.

Trying to write quickly with a baby on lap.

Translation: I know that you usually add micro-bevs when you sharpen, and I think you just add a single micro-bev, not a double. If so, I was wondering what side of the usuba you might have put the micro-bev on, but you've answered that. And yes, I was curious because I've seen how a single micro-bev is put on the back of a deba.